1. To make the parfait, line a 23 x 13 cm loaf tin with baking paper. Sprinkle the almonds evenly over the bottom of the tin and set aside.

2. Fill a medium saucepan 1/3 full with water and bring to the simmer.

3. Whisk the eggyolks, sugar, rum, salt and nutmeg in a large stainless steel mixing bowl. Place the bowl over the pan of simmering water and whisk constantly for 7-10 minutes, or until the mixture has thickened substantially.

4. Remove the bowl from the heat and, using a handheld beater, whip the mixture until it has cooled down.

5. Place the cream in a large mixing bowl and whip to soft peaks with an electric mixer or whisk.

6. Gently fold the whipped cream in small additions into the cooled custard using a rubber spatula until fully incorporated.

7. Pour the mixture into the prepared loaf tin, cover with plastic wrap and freeze until firm, for about 8 hours but preferably overnight.

8. To make the sauce, melt the butter, golden syrup, cream and brown sugar in a medium saucepan over low heat. Raise the heat to medium, add the rum and cherries and bring to a simmer. Simmer for 5 minutes, remove from the heat and cool for a further 5 minutes.

9. Once the parfait is set, carefully remove from the loaf tin and gently invert onto a chilled serving platter so that the almonds are facing up. Carefully peel away the baking paper.

10. Dip a large serrated knife into hot water to warm the blade. Dry well and cut the parfait into 8 even slices, warming and drying the blade of the knife between each cut.

11. Serve each slice of the parfait with a spoonful of the cherry sauce.